Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

haldi (turmeric) powder 1/2 tsp. red chilli powder 1/4 tsp. . add the dal.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Put ghee in a pan and heat . Remove dal. Garnish with chopped coriander. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Add the paste of spice powders. ghee or oil 1/2 tsp. Mix all the spice powders in 1/2 cup water to make thin paste. Bring to a boil. Add remaining water and stir well. Fry for a minute. coriander chopped 1/2" ginger grated 1/2 tsp. (Approx. Check and add salt if required. Add lemon juice. yellow channa dal 1 tbsp. garam masala 1 tsp. Pressure cook dal. add the cumin & coriander seeds. Cool the cooker. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp.4 whistles will cook the dal). Once they splutter add ginger. Serve hot with hot steamed rice.

Add the turmeric to the dal. Transfer to serving dish.3 whistles) Cool cooker and remove the dal. Add 3-3 1/2 cups water. ghee 1/2 tsp. add seeds. Remove 2 tsps. each cumin & mustard seeds Method Wash dals together. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. add chopped coriander and fried onions. and pressure cook till done. Add ginger and garlic to the rest.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Serve hot with steamed rice or parathas. Reheat the ghee kept aside. Drain water. Ghee from the saucepan and keep aside. Stir gently. Transfer to a cooker container. (Approx. asafoetida. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. and curry leaves. Drain out with a spoon. Pour over dal while spluttering. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Fry for a minute. Stir gently. add dals and stir for 2-3 minutes. .

1 1/2 tsp * garam masala . stirring occasionally for five to ten minutes.tsp turmeric powder . cumin powder .1/2 tsp * Method Cook the dhals together in the pressure cooker.1/2 cup gram dhal .1 tsp chilli powder . Now add the tomatoes and let them cook for a few minutes. To this add onion and ginger and fry. Add the fresh cream before taking off the fire.1/2 cup ripe tomatoes cut into cubes .1 inch chopped coriander .4 onion finely chopped . Add all the dry masalas . Allow it to cool. U may have to wait for five to six whistles. till the onions turn golden brown.1/4 tsp * coriander powder . Now add the cooked dhal and stir.4 chopped ginger .1 tsp oil . salt and sugar. In a pan take the oil and heat.Tasty Dhal Ingredients whole green gram (moong) .2 tablespoons . Boil on a low flame.1/4 tsp * salt to taste fresh cream (optional) . Garnish with chopped coriander and serve hot with roti or puri or any rice dish.1/4 tsp * sugar .

a pinch . After the seeds splutter add hing.1. For Tadka: cumin seeds . Then add the green chillies and garlic and fry them for a minute.2 tsps hing . Garnish with curry leaves and coriander leaves.2 tsps Method Pressure cook the dal with turmeric.a pinch green chillies .1 .3 or 4 (acc to ur spice level) garlic . Add the cooked dal and salt.for garnish salt .Dal Tadka Ingredients moong dal or masoor dal . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. cumin seeds and mustard seeds.for garnish curry leaves .5 cups turmeric . fry for 4-5 minutes.to taste lime juice .1 tsp mustard seeds . Add some lime juice and serve it with rotis/rice.2 pods (sliced or minced) coriander leaves .1 tsp ghee .

1tsp green chilies .Daal Ingredients moong dal . add the mashed moong dal and little water if required. little salt.1/2 tsp salt . It is great with rotis. tomatoes. Garnish with fresh coriander leaves.2-3flakes kasoori methi (optional) . & garlic In a pan heat oil. add onions and fry for few minutes.2-3 chilli powder .to taste Method Cook moong dal with 2 cups of water. . Now add green chillies. After few minutes.1 cup onion (cut into small pieces) -1 cup garlic . kassori methi leaves and chilli powder .

Blend the soaked daal with yogurt and chillies in a blender to form a thick paste.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Take 1/4 portion of the paste. Add the remaining 3/4 paste.to taste water Method Wash daal and soak it in water for 2 hrs. hing and let them splatter a little bit.1 cup onion .heat it. Pour 3 cups of water and cook it till it boils. Heat some oil in a thick pan. (Amount of water can be increased/decreased if you want thinner/thicker consistency). cover with lid and let it cook at low fire. Serve with hot rice . chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . rai (mustard seeds). Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.1 medium.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Add jeera. Add cutlets. Add chopped onion and turmeric.

Add salt. coriander. & turmeric pow. 1/2 tbsp. Method for ghee bhat Cook rice with 4 cups of water. Add rice and keep stirring. It is a very popular dish in west bengal. oil cloves. cardamom . ghee.3 pieces each (smashed) cinnamon powder . Add onion and fry. parota (paratha) etc. a handful of dry chieves. of coriander powder. Method Heat oil in pressure cooker.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. of turmeric powder salt. a handful of dry curry leaves. Let it be cool. Add washed daal.1/2 tbsp. Test the salt-remove from the oven. 1/2 tbsp. of white cummin powder 1/2 tbsp.curry leaves and chieves. In 1/2 cup of water. Let them splutter. Mix cumin. Add to the cooked daal. curry leaves. loochi. The daal will be thick and a sweet aroma will come out if cooked properly. Grains should be intact. Pressure cook until it is done. Add it. Remove. Chholar daal goes well with puri. of curry leaves. . sugar. of black mustard seeds.powder (optional) 1/2 tbsp.add red chillies. of sugar. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Add mustard seeds. Add potatopieces. Meanwhile dry roast clovecardamom-cinnamon powder. Add salt. salt. Let the gravy thicken on medium flame. Heat ghee.

turmeric. Then add hing. 1/2 tsp. Open the cooker & mix the masala throughly. now mix tomatoes & ginger. boil little water and mix it while dal is boiling. If the dal is more thick.turmeric powder 1/2 tsp. 1/2 tsp. jeera 1 pinch of hing salt to taste 2 tbsp. 1 tbsp. 1 medium tomato finely chopped. After one pressure. 5 cup water. let it cook on slow heat for another five minutes. in last add red chilli & garam masala powders. let it cook again for another minute. In the meantime take ghee in a pan. When jeera starts splutter put garlic & onion. butter 2 tbsp. 2 tbsp. pure ghee . let the dal boil once with masala. 1 small onion finely chopped. cilantro finely chopped. 2 green chillies finely chopped. water. let them cook for 1-2 minutes. red chilli powder Method Wash the dal & in pressure cooker put the dal. Serve hot with chapati or rice. chopped chilli & chopped cilantro. Now dal is also done. so that it can taste really good.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. salt & butter. let it be little golden brown. heat it & put jeera. each ginger & garlic finely chopped. garam masala powder 1 tsp.

salt. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Now add lime juice in it and mix it well. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste .Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. Now cook all the things till they are cooked completely. Serve hot with chapati or rice. When it cooked 3/4 then add spinach leaves. ginger garlic paste and hing. tomato. turmeric powder. onion.

red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put dhania powder. salt. Can serve 5 persons. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera .Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. garam masala. Dish is ready to serve. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Also put some dhania powder in it. Now put moong dal dried of water in it and fry. Now put amchur powder in it and fry for 5 minutes till dal is further dry. black pepper.

serve hot with rice or chapattis. add ghee. For Masala Preparation: Take a kadhai. 2 tomatoes 1 green chilly garam masala coriander leafs . Put it in pressure cooker along with 3 1/2 katori water. pinch of turmeric powder. cook it till onions turn brown. 3/4 whistles. and put it on sim for some time. After that add jeera. the dish is ready. 1 spoon salt. after that turn the gas off. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. do not release pressure. Hurray. cook again for five minutes.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. Put the entire masala in cooker. add garlic. add water if required. give one more whistle. after the 4rth whistle put on sim for sometime. put grinded onions. 1/2 spoon chilly powder and turmeric. Add crushed tomatoes. Add garam masala. add 1/2 spoon salt. make sure added water is boiled. pinch of chilly powder. and coriander leaves. turmeric powder. add green chilly.

cumin powder 1/2 tbsp.Punjabi Dal Ingredients urad dal. butter 3 tbsp. oil 4 tbsp salt to taste . fresh coriander leaves 1. add chopped garlic. chana dal and kidney beans in sufficient water for at least six hours. stirring continuously. Add salt. wash and soak urad dal. Wash. remove stem and finely chop green chillies. Add chopped tomatoes and cook on high heat for three to four minutes. stirring occasionally. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. chopped coriander leaves and cook dal for ten minutes on low heat. heat oil in a pan. tomatoes 3 nos. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. garlic 8-10 cloves green chilies 2-3 nos. Wash and chop coriander leaves. Crush kasuri methi between the palms. cumin powder and stir-fry briefly. Wash and finely chop tomatoes. Stir in the cooked dals and butter and mix well. Add chopped onion. Method Clean. Peel and finely chop onion and garlic. Drain soaked dals. Meanwhile. stir-fry briefly till golden brown.4 cup kasuri methi 1 tbsp. sprinkle on the dals and serve hot. red chili powder 1 tbsp. Add red chilli powder.

Add the cooked dal and mix well. In a sauce-pan. Cover and let it cook well till the tomatoes are soft and almost mashed-up. urad dal and the cumin seeds. Serve hot with plain rice or phulkas. Remove from fire and garnish with chopped fresh coriander leaves. turmeric powder and the asafoetida and pressure cook the dal. add required water. heat 2 tsp oil and add to it the mustard seeds. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. tomatoes and green chilly. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil .Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal.

take out from the cooker. add salt and the seasoning.Hot & Tasty Dal Ingredients toor daal .1 cup potato . black pepper and pressure cook it.1 or 2 teaspoons salt seasoning (oil. black pepper powder .1 curry leaves (optional) Method Wash and peel the potato. mustard seed. After it is done.1 tomato . Cut the potato and the tomato into pieces. Then add them to the daal along with the curry leaves. Serve with plain rice. cummin seeds) .

Let it cool. When you see the masala & the ghee separating. salt. add onion & fry till its light brown in color. curry leaves & garlic for about 20 minutes. Add tomatoes & continue frying. ginger.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Mix well. Cook for about 5 minutes. Garnish with cilantro & chat masala/lemon juice. when they start spluttering. green chillies. Serve hot with chappati or rice. Add zucchini & fry till it becomes soft. Add a little water if needed. add the cooked daal. add jeera & rai. few drops of ghee. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . In a frying pan add the ghee.

tamarind. 1 tbsp. "milk" of half coconut .which is obtained by blending the coconut and 2 cups water. On a separate pan. and garam masala and salt as per your taste. Add the jaggery and tamarind water.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. Serve with a garnish of chopped coriander. heat the ghee. jaggery 2 tbsp. curry leaves and asafoetida till cumin sputters. asafoetida clarified butter/ ghee Method Heat the dal in a pan. tastes great with rice. soaked in water garam masala to taste cumin. curry leaves. add the coconut milk and bring to a boil. Pour this mixture in the boiling dal and cover. and add cumin seeds.cooked and mashed rough to form a paste. .

Add enough water to make a smooth dough. asafoetida and salt to it. flatten these balls with the help of your fingers to form small puris.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. Put the hot rontas in hot dhal and serve.wash the tur dhal and pressure cook. you can add some vegetables while boiling dhal. On a clean cloth. When the seeds crackle. heat oil. Mix well with water and boil again. Add mustard seeds. They should not be fried for long. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . The dhal should not be very thick.slit Method To make dhal. To make rontas: Mix rice flour and maida/wheat flour and salt . Make small balls as in case of puris. If children are fussy about eating vegetables. add bits of red chillies and curry leaves. Remove from cooker and add slit green chillies. Add this seasoning to the cooked dhal. Remove the rontas and deep fry in oil. You can dip your fingers in a little oil and then flatten the balls. They should look white in colour. It can be a complete and nourishing meal for them. In a small kadhai.

add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. If the gravy is too thick.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add some more water Add salt. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . red chilli powder. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. crushed 1 piece of ginger. sugar.

Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. whole coriander seeds. Heat 2 tbsp of oil in a kadai or a saucepan. Add dry mango powder and tsp of chilli powder and fry for a minute. 1 tsp mixture of mustard seeds. Cool down cooker.rice or pulao. cumin seeds fenugreek seeds. 2 tbsp of fresh chopped coriander. Serve this dal fry with roti. 1 tomato finely chopped.and grated ginger and cook it until soft. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. When seeds states poping add chopped onion.cumin. 1/2 tsp of turmeric 1 tsp chilli powder. Add tsp mixture of mustard.remove dal & beat with spoon or a hand beater.tomato.fenugreek & whole coriander seeds. 2 tbsp of cooking oil. Simmer for 5 to 10 minutes. 1 green chilly chopped. Add dal mixture and bring to boil. . salt as per taste. Take dal fry in a serving dish and garnish it with chopped fresh coriander. 1 tsp of dry mango powder 1/2 inch grated ginger.

Add chopped onion and garlic and fry till brown. Add red chillies and curry leaves. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.keep on medium fire to boil till the dal is half cooked. Aam dal should be watery in consistency.add to the half cooked dal. Peel the mango cut into big pieces. Keep aside. Serve with rice. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Add to the cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi.

Cook until the daal is soft (about 5-8 mins). heat a little oil . tur daal. 2 garlic flakes. till the tamarind becomes soft .Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. In a sauce pan. one onion sliced into pieces. add red chillies (2-3) and jeera.extract the pulp and add the tamarind water to the daal mixture. Serve hot with rice and ghee and papad.add the remaining garlic and kadipatta. a little of the coriander. When the oil is hot and sputtering. one whole tomato. Boil tamarind and half of the kadipatta leaves separately. asafoetida (hing): a pinch red chilli powder: 1.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Cook on a slow flame. add it to the daal and immediately cover the daal with a tight lid. Mash this cooked mixture lightly. Allow to stand for a few minutes. Add salt and chilli powder. Cook on a slow flame for 2-3 minutes. asafoetida and close the cooker. methi. spinach.

mustard seeds. ginger roughly.Kosambari Ingredients one cup chana dal green chilli. Season that with oil. Grind soaked chanadal with green chilli. jeera (if you need more spicy add red chilli). After that add salt. . corianedr for garnishing. Method Soak chana dal for 3 to 4 hours. Garnish with coriander leaves.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. lemon juice & coconut powder.

ginger-garlic paste green chilies. Heat oil add cumin seeds. Stir occasionally. cumin seeds 1 tbsp. Then add cooked dal. Add ginger-garlic paste and fry for some more time.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. garam masala salt to taste 1/4th tsp. green chilies. Add some salt. Cover the vessel. Add ghee for great taste. coriander leaves. onion and fry until onion becomes golden brown. celery and cook in the pressure cooker. garam masala. moong dal. carrots. Add some water. 1/2 to 1 cup onions 1 tbsp. Add 2 to 2 1/2 cups of water. green pepper. eggplant. urad dal and masoor dal together. Add tomatoes. some salt if needed. Stir until boiling. ghee (optional) . Cook the vegetables. Add broccoli. oil coriander leaves 1/2 tsp.

If the ras gets thick then add more water and boil. garam masala. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . cardamom. one portion of green chillies. coriander powder. bay leaves salt till tender. Eat it with boiled rice or take it as an appetizer. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Don't over cook the dals. Separate the lentils from the lentil soup with a sieve or rice constrainer. rajma. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. whole chana dal (black chana). Saute the ras with it . cloves. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. Heat 2 tablespoons oil and add finely chopped garlic. black eyed pea. Cook the tomatoes till they lose their water and then add the dals to it and mix well.

.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Make vaghar add curry leaves and turmeric. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). onion and fry (golden brown). Then add paste boil well for ten minutes. Add toor dal boil for five minutes and add tamarind juice. Pressure cook toor dal(1/2 cup).

turmeric powder and little oil. urad dal. Mix them well. salt to taste and bring it to boil. Grind these ingredients along with the cooked tomato. cumin seeds. Add a tomato to this to cook with. moong dal 3-4 tsp. Now add the cooked moong dal. In a little oil fry hing. black pepper. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . black pepper 1/2 tsp. hing 6-7 tsp. Serve this with rice.Moong Dal Rasam Ingredients 5-6 tsp. To a vessel add little oil and mustard seeds. It is always better to have little moong dal or else the rasam will become thick. the ground mixture. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. oil 1/4 tsp. red chillies for a while until the dal turns little brown in color and add coconut at the end. After the seeds pop add the curry leaves. mustard seeds Method Pressure cook moong dal with some water. urad dal 1 tsp.

slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Add the cooked daal. pour ghee. cut into small pieces 1 green chilli. Remove from flame and add chopped coriander leaves and lemon juice. add cumin seeds. In a hard bottomed pan. salt and turmeric. curry leaves. garlic and chilli pieces. ginger.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. Remove and churn it using buttermilk churner. 1/4 tsp turmeric 1" ginger piece. Add water if the consistency is too thick. Cook till the daal starts to boil.

Add red chillies curry leaves and turmeric. Add hing powder and mix well. . Add some water while cooking. Add 1 cup of water and mix well and cook for 3 minutes. Pressure cook tuar dal. When palak is done add dal and mix well. Saute for a minute.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Pour tamrind water and salt. Add palak and mix well. It goes very well with rice. Allow to cook for 5 minutes. Add mustards and methi seeds. Chop them. Now heat oil in a pan.

Add saltto taste. Fry for a minute.1 tsp Method Wash tur daal and boil it. Add tamarind (not paste) in it. Cook it till the oil separates. Then add the tomatoes (paste or diced).1 ginger paste . Add the smashed tur daal. Garnish with coriander leaves.1/2 tsp garlic paste .3 tblsp tamarind . Smash it.1 tsp curry leaves salt to taste coriander leaves . turmeric .1 tsp jeera seeds . Add water as per the thickness required.Khatti Masala Daal Ingredients tur daal . Add curry leaves.2 tblsp onion . mustard seeds and jeera seeds. Fry for a minute Add onion and fry till slightly brown.1 cup oil .1 tsp tomato(diced or crushed) .6-8 pieces (not paste) red chilli powder . Add turmeric powder and red chilli powder. put oil.1/2 tsp mustard seeds . In a kadai. Cook it for 4 to 5 mins. Add ginger and garlic paste.

Serve hot with chapatis or rice. chilli and tomatoes. High in nutrition. After 10-15 mins when both the ingredients are cooked.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Add the spinach paste and mix well. Cover and simmer for 5 minutes.1 chopped green chilli .1 chopped tomato .Dal Spinach Ingredients spinach . .3 cups chopped moong dal .1-2 chopped salt to taste sugar . Stir.4 tbsp onion . low in fat. Heat oil in a pan and fry the onion. Squeeze out all the excess water and grind to a fine paste.1 tbsp oil . Put in the salt and sugar. remove and wash them with cold water.

Method Boil both the dals with turmeric in a pressure cooker.1/2 cup moong dal . spinach. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. Add some water if the mixture is too thick. ginger.1 (chopped) tomatoes .All-in-one Dal Ingredients toor dal .2 to 3 cloves (chopped) peas . saute the mustard seeds. Boil or microwave separately the peas and carrots for a few minutes till they are cooked. Add tomatoes and fry for about a minute or two.1 (chopped) green chillies . In a non-stick pan or kadai. Add in the dals.1/2 cup onions . . (You can also boil the spinach along with the dals.1/4 tsp.in (chopped) garlic .about 1/2 sq. peas and carrots.). so the cooking time will be less.1 cup (chopped) salt to taste turmeric . Add in the onions. garlic and green chillies and fry for sometime.1/2 (chopped)(can use the frozen peas and carrots available) spinach .1/4 cup carrots . cumin seeds and a dash of asafoetida.2 (chopped) ginger .

hing.11/2 tbsps ghee . add cumin seeds and splutter.2 chopped hing. sambhar powder and tomatoes and mix well. Add chilli powder.to taste chilli powder . Saute till the ghee oozes out. Heat ghee in a pan.to taste salt.Yellow Dal Ingredients tur dal .1 tsp turmeric powder . Lastly add the cooked dals and boil for few minutes.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.2 tbsps cumin seeds .1/4 cup tomatoes. . Add salt and mix well.1 tbsp sambhar powder .1 cup moong dal .

Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. sugar and bring the spinach mixture to vigorous boils (2 to 3). Pressure cook the spinach with enough water for 6-7 mins (1 whistle). sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Mash the cooked spinach (along with the water) to form a pulpy mixture. Add salt. Add the besan-yoghurt paste to this spinach. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . Meanwhile mix the besan flour in yoghurt to make a smooth paste.Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt.

& Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. moong dal 50gms. salt Method red dried chilli 10-11 fry in 1 tsp. turmeric pd. 1 tsp. Garnish with green coriander.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. For tadka. masoor dal 50gms urad dal 50 gms turmeric pd. heat oil. green coriander and mix well with onion and add it to the dal. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. tej patta & onions and fry till brown Now add tomato. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil .

Add the mustard and jeera to the hot oil. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. heat 2 teaspoons of oil. When they splutter. add the capsicum and stir fry for 5 minutes. You could also use sprouted moong or any sprouts instead of the daal . Variations: You can replace palak with methi or radish leaves. wait for 2 whistles) In a non stick pan.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . Add the garam masala and fry for 1 more minute. jeera for seasoning 1 large piece of raw mango salt to taste. Serve hot with rice or rotis. Add the daal to the pan. Sprinkle the palak over the daal and let it cook for another 10 min. Add salt.

After the oil is heated. Pour the oil in it and set at medium-high. After about 35 minutes. add the fresh lemon juice and then serve with hot basmati rice. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Stir constantly and saute at medium to medium-low heat.The water should be very hot. add some more hot water. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. fresh chopped vegetables (cauliflower. washed. butternut squash or acorn squash (pumpkin). add the veggies and the daal. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. peel the skin. The whole thing should be done in another 15 minutes. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). Finally. and green chillies in it. After a few minutes. check and see if the daal is boiled and close to being soft and mashy. radish or turnip (mooli). The vegetables would also be done by then. carrots. and the haldi. Take a big. put the ginger paste.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Cover the pan and maintain the heat at medium-high. A stock pot would be fine. Then add the salt and the chopped cilantro. Then add the hot water. for color) . jeera. Keep aside. Keep on stirring till a wonderful aroma comes out. deep pan with a lid. If not. Adjust the salt amount if you add water.

. In other pan heat ghee add mustard. Now add cooked dal to this and boil if require add little more water. lal mirch powder and hing.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Cook until mango become soft. Add this seasoning to dal and decorate the dal with some coriander leaves. cumin seeds. turmaric. lal mirch and salt. In a pan boil some water and add mango pieces.

Fry cut onions in 2 tsp of oil (vegetable). This can be served with chapathi.Green Gram Dal Ingredients onion . Add the cooked daal and cook till they mix well. salt.1/2 cup (do not use cut gram) dhania powder . Add the paste when the onion turns brown.1 small onion green gram .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. ginger. Stir for a while.1/4 tsp ginger . Garnish the daal with dhania or coriander leaves. garlic into paste (use little water).1/2 tsp chilli powder . Chop the 3/4th of onion and chop into small pieces. . Grind the remaining piece of onion with dhania powder.

heat oil in a pan and splutter cumin seeds in it. you can also pressure cook the dal with very less water. chopped coriander powder : 1/2 tsp. Next add asafoetida. however the chilka has to be removed by boiling the dal before making the dish. coriander and turmeric powder. Note: If you do not have a microwave . Microwave the dal for about 9 minutes by covering the dish with a plate. Add ginger and chillies and the microwaved dal. Meanwhile.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Method Soak urad dal for about 2 hours. . Stir for about 1 minute. asafoetida : less than a pinch cumin seeds : 1 tsp. green chillies : 3. turmeric powder : 1/2 tsp. vegetable oil : 2 tsp. Stir for 5 minutes and your dal is done. You can also use chilke wali urad for this dish.

. oil 1/2 tsp. turmeric. Add daal.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. In a small pan. cumin 2 tsp. salt and chili powder. Close cooker and cook on high for another 10 minutes. Mix garam masala and pour it on daal. turmeric 1/2 tsp. garam masala salt & chili powder according to taste Method Clean and wash daal. fry cumin with ghee. broken 4 cups water 1/2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. water.

Meanwhile grind the coconut. Then cook the dal till it becomes soft & can be smashed. Take a pan add on some oil & then to it the mustard seeds. Method Take the moong dal & roast it dry without any oil till it is pink in colour. After the dal is cooked.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. garlic. red chilly 2 nos. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. curry leaves mustard seeds. . red chilly powder & turmeric powder together. Serve it with hot rice & papad. remove it from flame & add the grinded mixture to it with salt & keep it aside. Let the dal become little hot but do not boil it.

turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. fenugreek. Allow to stand for a few minutes. lentils. Add salt and chilli powder. heat a little oil. 1 bunch coriander pinch asafoetida 1-2 tsp. add dry red chillies and coriander seeds. Add turmeric and half of the curry leaves. a little of the coriander. one onion sliced. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. When the oil is hot and sputtering add it to the dal. spinach. coriander seeds 2-3 dry red chilli . asafoetida and close the cooker. In a saucepan. add the remaining garlic and curry leaves. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. cook on a low flame. garlic. one whole tomato.

add mustard. Add green chillies. Add tamarind juice.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. Soak the apples in lemon juice for 30 mins. sambar powder. cummins. With 2 spoons of oil in tava. coriander leaves and put the stove in sim for 10 mins. boil this mixture for 5 mins. Fry onions till they turn brown. . Add salt.

. add jeera. Then add the green chillies. hing and the curry leaves. Add water to make it as thick or thin as you like. Add a pinch of garam masala if you like. Then cover with lid and cook on slow fire for a while. Ideally. Serve hot with rice or chapatis. Boil the daal and then add chopped coriander leaves. when they splutter. add haldi. the cooked toor dal and salt to taste. When asparagus is tender (it should not become too mushy). Heat oil/ghee in pot. Chop the asparagus sticks into 2 inch tall pieces.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. add mustard seeds. Fry for a bit. the consistency should be medium. Add the asparagus sticks and fry for a while.

salt and mix well. When cabbage turns soft. Cabbage with dhal is ready to serve. Add mustard. cumin seeds and garlic paste to oil. Add finely chopped cabbage and mix it well. (Do not pressure cook the dhal). Method Soak dhal for 1 hour. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. 1 clove of garlic 2 tbsp oil salt to taste.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. add dhal. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. splutter. This goes very well with chapati .

.1. chop and keep aside.1 tsp ginger/garlic paste . Add masoor dal and palak.to taste oil .few leaves ghee . Stir till ginger /garlic smell goes away and oil leaves the side of the pan.1 tbsp Method Wash palak (spinach) thoroughly. papad and fried "dahi .1 tsp coriander .Masoor Dal With Palak Ingredients masoor dal . Add 1/2 tsp of pure ghee. Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1 cup palak . turmeric and salt.as per taste turmeric . Serve hot with plain rice. Heat oil in a pressure cooker. Close the pressure cooker and cook till dal is done. Add ginger/garlic paste.mirchi". red chilly powder.chopped finely red chilli .5 cups finely chopped onion one piece . dhania powder.1/2 tsp salt .a pinch dhania powder .

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